Archive for the ‘pizzarecipes for commercial pizzaovens’ Category

Focaccia Ligure, Italy is studded with a cornucopia of savory breads. The focaccia names change according to the regions and so do the flavorings that go into them. The principal ingredients, flour, yeast and water are kneaded together with a dough mixer into a ball and left to rise, then the bread is spread flat on a baking sheet or over a baking stone and baked in an pizzaoven until golden. The focaccia ligure is a bit thicker than most savory breads and is generally kneaded together with wonderful fragrant fresh sage or rosemary and oil.

Focaccia ligure base

125 Gr. unbleached all-purpose flour (405 or Tipo 00)
1 package yeast, dissolved in 0.1L lukewarm water
1 Tsp fine seasalt

For the second rising of the focaccia ligure

300 gr. unbleached all-purpose flour
2 packages yeast, dissolved in 0.15 L lukewarm water
4 – 5 tbs shredded fresh sage leaves or 2 tablespoons crumbled dried
3 tbs olive oil, extra virgine
1 tablespoon coarse sea salt
2 Tsp fine seasalt

Prepare the focaccia ligure base by placing the flour into a medium-size bowl or in a bowl of an dough mixer. Add the dissolved yeast and mix with the flour. Knead the dough approximately 12 minutes by hand or 4 to 5 minutes in a dough mixer, after about 2 min add the disolved fine salt. If the dough is a bit sticky, dust it lightly with flour.
After the kneading, the dough should be smooth and pliable. Put the dough in a lightly floured medium-size bowl, cover it tightly with plastic wrap and let it rise in a warm draft-free place until doubled in bulk, roughly 2 to 3 hours.Combine all the ingredients of the “second rising” except the salt into a large bowl or in the bowl of an electric mixer. Add the focaccia ligure base and knead energetically 12 min by hand or 5 to 6 minutes (after about 3 min add the disolved fine salt) with a dough mixer. After the kneading this dough should be smooth and pliable. Dust the dough lightly with flour, place in a large bowl, and cover with plastic wrap. Let it rise in a warm draft-free place for at least 2 hours.
The dough should double in size and have small gas bubbles over its surface. Preheat the pizzaoven to 220°C, 30 minutes before baking. Slightly oil a 25 cm long baking pan or pizzapan. Roll the dough out to about 2 cm thickness and place on the baking sheet, and in doing so make hollow fingertip indentations all over the dough, let it rest another 15 minutes before placing into the pizzaoven. Spread the coarse salt over the focaccia and bake until golden color, approximately 20 to 25 minutes.

Serve warm or at room temperature. Makes 10 to 12 focaccia ligure servings

pizzamargarita pizzarecipies for commercial pizzaovens

The Pizza Margherita is a type of Neapolitan pizza. In fact, it is considered the gold standard against which all other pizzas are judged. The Pizza Margherita was first made by Raffaele Esposito in 1889 to honor Queen Margherita of Savoy. Listed below are the basic characteristics of the pizza fit for a queen:

The Crust:

Authentic Margherita pizza crust is hand-kneaded or with a low-speed mixer and uses Tipo 00 flour (finely ground flour). The center of the crust will be very thin (3mm) while the outer rim is about 1.5cm thick.

The Sauce:

To make true pizza Margherita, you have to utilize only San Marzano tomatoes, San Marzano are plum tomatoes imported from Italy. Only fresh, non-processed ingredients are acceptable.

The Toppings:

Aside from the sauce, the pizza Margherita should be topped with chunks of fresh buffalo mozzarella cheese and basil leaves. This makes the final product resemble the Italian flag. (red/white/green)


A Pizza Margherita must be cooked in a wood-fired pizza oven at approximately 420 C° The final product should be a 35 cm in diameter with a soft, elastic crust.

Pizza Margherita is considered a piece of Italian heritage. In an effort to preserve Esposito’s original recipe, the Vera Pizza Napolitana Association (VPN), based in Naples, offers training and certification for pizzerias that make Pizza Margherita using traditional methods.

Original Sicilian dough pizza recipe for commercial pizza oven


Ingredients required for the Sicilian pizza dough

Warm water (105F)              0.5L

Flour (405 or Tipo 00)          1Kg

Salt                                         20 grams

Olive oil                                  4 CL

Yeast, fresh                           ½ package (16gr)

Sugar                                     2 Teaspoons

Step by step how to make the original Sicilian dough pizza recipe for commercial pizza oven:

  • Combine 1/2 flour, and water in a bowl and mix.
  • Adding yeast and sugar mixture after about 5 minutes, continue mixing
  • Add 1/2 of remaining flour with salt, 1 glass of cool tap water, and olive oil. Blend thoroughly with a wooden spoon.  (or dough mixer machine)
  • Combine the remaining flour, knead 10 minutes on a floured surface (5 minutes in a dough mixer machine) until smooth.
  • Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled in size (1 to 2 hours).
  • Punch dough down and put in closable bag in the refrigerator until ready to use.
  • Preheat oven to 200° C.
  • Remove dough from refrigerator (about 2 hours before using) when ready to shape into crust.
  • Punch down dough and roll out on a lightly floured surface.
  • Let rest for 10−15 minutes.
  • Spread sauce over crust and top and place desired toppings.
  • Bake in a 330 degree oven for 25 minutes, or until crust is golden brown.

Sicilian pizza dough has its toppings baked directly into the crust. An authentic Sicilian pizza dough recipe uses neither cheese nor anchovies and is baked on a pizza stone not a pizza pan.

To make a good tasting pizzeria pizza dough you will need some time. The pizzeria pizza dough needs a prep and rest time of 36 to 48 hours. The longer resting period will allow the pizzeria pizza dough to develop a lightly more sour dough taste.

No matter what you read about the flour, I have tested about 50 different flours in Europe and in the USA, and good quality flour is always recommended. Not only should you use good quality flour, it’s also very important to follow the steps of when to add which ingredient. The mixing process is also very important if not the most important. Mixing the ingredients at the correct speed and correct time will make or break your pizzeria pizza dough.


Generally TIPO 00 or 405 are utilized and considered a good choice.


General rule of thumb for salt, depending on taste but I found 17 grams of salt per kilo of flour are perfect. My personal taste is fine Sea Salt.


Depending on your oven, since most of us at home do not have a wood fire or brick oven we are talking about the regular gas or electric oven. Now humidity, temperature and storage of the flour will change this formula, but if all is kept at around 20° C the water to flour ratio is 0.5L of water to 1 KG of flour.  The Water should be warm not cold (You will learn how to adjust this quickly after a few pizzas)


To create a nice and smooth pizzeria pizza dough you should add about 30 ml of Extra Virgine Olive Oil to 1 kg of flour (Tipo 00 or 405).


Preferably fresh bakers yeast which is available in about any grocery store, if not available dry yeast can be used as a substitute.

Take one glass of the measured water and dissolve the salt, do the same with the yeast, take another glass of warm water and dissolve the yeast in it and set both glasses aside. Then place the flour into the dough mixer or bowl, add the remaining water and turn the dough mixer on. After a few minutes add the dissolved yeast and continue to mix for another 3 – 4 min, then add the salt continue to mix, again about 2 min later add the olive oil. After about another 2 min you will see if you need to adjust  and add some water or flour, you might be fine. Once you have the consistency you desire let the pizzeria pizza dough rest for about 30 minutes then knead again for 3 min and then you can weigh and prepare your pizzeria pizza dough balls.

Pizza Dough for at home, easy, quick and tasty.

This is a simple yet tasty pizza dough recipe for at home that doesn’t require any long waiting times, this is a quick rise pizza dough. A traditional commercial pizza dough will make at least 40 pizzas out of the amount of yeast used here. A restaurant pizza dough will rest for at least 12 hours or more, this recipe can rest be used rather quickly for a high rising pizza dough.


6 pizzapies


16 grams of fresh yeast

0.5L warm water (45 degrees C)

1000 gr flour (405 or Tipo 00)

4 tablespoons olive oil

4 teaspoons salt

In a few simple steps to the tasty pizza dough:

  • In a small glass, dissolve yeast with some warm water. Let stand for about 10 minutes.
  • In another glass dissolve salt in some warm water (use the measured amount do not add more water)
  • In a large bowl or electric dough mixer, combine the bread flour and the remaining water and mix for a couple minutes
  • Add the yeast water mixture and mix for a few min
  • Then add the salt water mixture and let mix another 2 or 3 min
  • Add the olive oil and mix another 2 or 3 minutes. ( by now you should be at a total mixing time of about 8 + min)
  • Beat well until a stiff dough has formed. Add more water if needed*
  • Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 200° C.
  • Lift dough out onto a well floured surface. Form dough into 4 round pizza balls and roll out into a pizzacrust shape.
  • Cover with your favorite sauce and toppings and bake in preheated oven until golden brown, about 20 minutes

This is a simple yet nice pizza dough, enjoy.

*(water and flour ratio vary depending on many factors, from the humidity, elevation height, weather conditions, storage and preparation temperatures and many others)